This aquatic vegetable is most used in Chinese cuisine. These vegetables have a dark brown skin, which encases a white flesh. In India they are called Shingara and are available in te rainy season in some parts.
They are eaten raw in season, or boiled to precerve. Once boiled, the inside of the water chestnut becomes firm and crunchy. It has a milk nutty flavour. Water chestnuts are used in Chinese stir fries, salads and many other dishes. Once boiled they are also a popular street side snack, which are munched on like peanuts, even in India.
Water chestnuts are gluten free and almost entirely fat free. They have cooling properties and are consumed during the hot months to beat the heat. They are high in potassium.